Rocky Point Clam Chowder

 

What is Rocky Point Clam Chowder? Well in order to explain this I have to tell you a little storey.

 

Once upon a time in the small state of Rhode Island, in the City of Warwic there was a lively little amusement park. The park had rides, candy apples, cotton candy, shooting galleries a penny arcade and a the worlds largest Shore Dinner Hall. Now this was the kind of place you went when you were a kid, and later took your kids to and maybe even went to age a young adult wit friends. This place is where memories were made.

 

The land was purchased by in 1840 Captain William Winslow as a place to let passengers off his ship to enjoy a Sunday outing. By 1847 the Captain had added various attractions such as rides and restaurants for his shore dinners.

 

Rocky Point was the second oldest operating amusement part in the US. IN 1996 Rocky Point Rocky Point failing to pay it taxes to the state of RI filed for bankruptcy in 1996 and all of its rides, stalls, tables and chairs were sold at auction. For 156 years it was the place kids begged their parents to take them to, where the wonderful all you can eat Shore Dinner Hall severed up gallons of Rocky Point RI clear broth chowder, clam cakes, steamed clams and watermelon and memories that will last a lifetime were made.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rocky Point Clam Chowder

 

1/2 pound ground or finely diced salt pork or diced bacon
1 pound onions
1 gallon clam juice
1 pound potatoes, diced
1 tablespoon paprika
2 cups canned tomato puree, dice tomatoes or chopped stewed tomatoes
1 1/2 quarts chopped quahogs (large clams)
water as needed
salt and pepper to taste
Pilot crackers, crumbled (Optional)
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ROCKY POINT CLAM CAKES
 
2 1/3 Cup - flour
1 1/2 Tablespoons - baking powder
1/2 teaspoon - sugar
1/2 teaspoon - salt
1/2 Tablespoons - black pepper (important)
1 1/2 Cup - clam juice
2 1/2 Cup - chopped quahogs (or clams)
3 - eggs separated
 
Combine dry ingredients. 
In a separate bowl mix together egg yolks and clam juice. 
Add egg yolk mixture to dry ingredients. Add clams. Do not over mix.
Beat egg whites until stiff. Fold into batter.
Deep fry at 375F until golden brown.
 
Makes about 3 dozen.
 

 

Why is this on a smoking site? Well it was requested by an honored member of the Smoking Meat Forum (Randy this ones for you) and the salt pork or bacon is smoked!

 

 

Return to the Smoking Meat Menu

 

 

Site Topical Menu

 

Home

Smoking Meat Menu

Herbs and Spice Menu

Making Sausage Menu

Making Cheese Menu

Brewing Beer Menu

Canning and Freezing Menu

Pickling Menu

Dehydrating Food Menu

My Family

Site Map

Contact Me

 

Other Sites by Deejay

Deejay's World (Playing Music) Deejay's Gravestone Page

 

 

 

 

 

 

Got questions? Want to share what you've leaned? Looking for a recipe?

For more comprehensive information and personal guidance in your quest for the perfect Q

join some of the most experienced and the friendliest folks on the net!

 

 

Your Gateway to Barbecue Information
A service of
netRelief, Inc.

The Smoke Ring - A linked list of BBQ websites

Next - Skip Next - Next 5 - Prev - Skip Prev - Random Site Join the ring or browse

A complete list of The Smoke Ring members

If you discover problems with any of The Smoke Ring sites, please notify the Ringmaster

 

 

 

 

DJx2 2007